Slow Cooker Strawberry Sponge Pudding
Our Slow Cooker Strawberry Sponge Pudding has all the comfort of the a classic pud, with the added benefit of letting your slow cooker do all the work!
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NutritionPer Serving
- Calories255
- Carbs37g
- Fat14g
- Protein4.5g
- Saturates3.3g
- Sugars12g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Who says sponge puddings need an oven? Stick everything in your slow cooker and let it do the hard work while you get on with your day. This Slow Cooker Strawberry Sponge Pudding comes out beautifully soft and fluffy, with the strawberry jam transformed into a gorgeous syrupy base.
Tuck into it on its own or with a big helping of custard. Just remember to account for any extra calories if you do add custard!
What diets is this Slow Cooker Strawberry Sponge Pudding suitable for?
This Slow Cooker Strawberry Sponge Pudding is suitable for vegetarians. It can also be made dairy-free, just remember to swap out the following ingredients for suitable dairy-free versions:
- Reduced-fat spread.
If you’re cooking for people with allergies, remember to take extra care. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Slow Cooker Strawberry Sponge Pudding?
No, this recipe doesn’t call for any special ingredients. You’ll find everything on your local supermarket shelves (if it’s not already in your cupboard!). You’ll just need a large mixing bowl. And of course, your slow cooker!
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If you don’t already have a 1.2L pudding basin, you can easily order one like this from Amazon. 
Likewise, if you need a slow cooker, we recommend one like this from Amazon! 
How many calories are in this Slow Cooker Strawberry Sponge Pudding?
There are just 255 calories in one serving of this Strawberry Sponge Pudding. It falls under our Special Occasion category. These recipes are perfect if you’re hosting or fancy something a little more indulgent after dinner! If you’re calorie-counting, it fits in with diet plans like Weight Watchers too.
Step 1
Grease a 1.2L pudding basin with reduced-fat spread. Cut a circle of non-stick baking paper to fit into the bottom of the dish. Spoon the jam on top, then roughly spread out.
Step 2
Add the flour, spread, sweetener, caster sugar, eggs, and baking powder to a mixing bowl. Whisk with an electric whisk for 2 minutes — until light and creamy.
Step 3
Scrape the cake mixture into the bowl, on top of the jam layer.
Step 4
Cut a 28cm circle of non-stick baking paper and tear off a section of foil, slightly bigger than the circle. Layer the paper, then foil, and wrap the top of the dish tightly with the paper on the inside.
Step 5
Place the pudding basin into the slow cooker, then pour boiling water into the slow cooker pot — about halfway up the sides of the pudding basin.
Step 6
Cook for 2.5-3 hours, until a knife inserted into the centre comes out clean. Then remove the pot from the slow cooker. Loosen around the edge of the pot with a knife and place a plate on top. Flip over onto the serving plate, then slice and serve.
What could I serve with Slow Cooker Strawberry Sponge Pudding?
This Slow Cooker Strawberry Sponge Pudding is super tasty with a good helping of custard — we’ve popped a recipe below. If you’re making it as part of a bigger meal, we recommend the following options for your main dish and sides:
How do you know when Slow Cooker Strawberry Sponge Pudding is cooked?
You should cook this Slow Cooker Strawberry Sponge Pudding until it’s risen, and a knife inserted into the middle comes out clean. This will take around 2-3 hours in your slow cooker.
As per UK food safety guidelines, always cook food until it reaches 70ºC and stays at that temperature for at least 30 seconds. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Slow Cooker Strawberry Sponge Pudding in the fridge?
Once you’ve served up your Slow Cooker Strawberry Sponge Pudding, ideally you should eat it within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Slow Cooker Strawberry Sponge Pudding in the fridge for 2-3 days.
Can I freeze Slow Cooker Strawberry Sponge Pudding?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze it as soon as it’s cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Slow Cooker Strawberry Sponge Pudding?
From chilled: To reheat one slice, cover and microwave for about 30 seconds until piping hot. Timings are approximate and will depend on the power of your microwave oven. Alternatively, cover with kitchen foil and reheat in a moderate oven for about 5 minutes until piping hot.
From frozen: Allow to defrost overnight in the fridge and reheat from chilled following the instructions above.
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Slow Cooker Strawberry Sponge Pudding
Our Slow Cooker Strawberry Sponge Pudding has all the comfort of the a classic pud, with the added benefit of letting your slow cooker do all the work!
-
Prep Time
10 MINS
-
Cook Time
3 HR
- KCals 255
- Carbs 37G
Instructions
- Grease a 1.2L pudding basin with reduced-fat spread. Cut a circle of non-stick baking paper to fit into the bottom of the dish. Spoon the jam on top, then roughly spread out.
- Add the flour, spread, sweetener, caster sugar, eggs, and baking powder to a mixing bowl. Whisk with an electric whisk for 2 minutes — until light and creamy.
- Scrape the cake mixture into the bowl, on top of the jam layer.
- Cut a 28cm circle of non-stick baking paper and tear off a section of foil, slightly bigger than the circle. Layer the paper, then foil, and wrap the top of the dish tightly with the paper on the inside.
- Place the pudding basin into the slow cooker, then pour boiling water into the slow cooker pot — about halfway up the sides of the pudding basin.
- Cook for 2.5-3 hours, until a knife inserted into the centre comes out clean. Then remove the pot from the slow cooker. Loosen around the edge of the pot with a knife and place a plate on top. Flip over onto the serving plate, then slice and serve.
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